Black Bean Salsa with Corn
Black Bean Salsa with Corn is fresh tasting and easy to make! It's a perfect summer appetizer served with tortilla chips or as an easy dinner side.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Appetizer, Sides
- Method: No Cook
- Cuisine: Mexican
- Diet: Vegan
Ingredients
- 2 15oz cans black beans, drained and rinsed
- 1/2 cup frozen corn kernels, thawed. Fire roasted are preferred
- 4oz can diced green chiles
- 2 large tomatoes, diced
- 1 small red onion, diced
- 1 jalapeño pepper, finely diced. Whites and seeds are optional
- 1/4 cup fresh chopped cilantro
- 3 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Toss Salsa - Add all ingredients to a large bowl and gently toss to combine. Taste and adjust spices and lime juice to suit your tastes.
- Allow to Sit - For best results, let salsa sit in the fridge, covered, for about an hour before serving. You can serve right away, but it's best to let the flavors meld.
- Serve and Enjoy!
Nutrition
- Serving Size: 3/4 cup
- Calories: 161
- Sugar: 3.4 g
- Sodium: 677.1 mg
- Fat: 0.8 g
- Carbohydrates: 30.5 g
- Protein: 9.8 g
- Cholesterol: 0 mg
Keywords: Black bean salsa with corn, recipe for black bean salsa
Find it online: https://kathleenscravings.com/black-bean-salsa-with-corn/